They endow the continent of Asia with an enormous array of colorful fruits. Many of these exquisite gems will emerge in fruit bowls placed inside rooms at luxury resorts and marketed in a variety of street markets and grocers. Here is our guide to the most popular Asian fruits.
Dragon Fruit hails from America, where called pitaya but familiar in Asia. It’s common in fruit bowls, breakfast buffets, and even in ice cream over there. We perceive this exotic fruit as a superfood for its variety of health benefits. I slice it in rings and peel the skin off as I eat it. It’s not a very sweet fruit (many liken it to a mild kiwi) and has tiny black seeds in it.
Durian is a massive, prickly fruit native to Southeast Asia. It’s renowned for its sharp aroma and a savory smell that is often characterized as fried onions. While foreigners have a tough time tolerating the smell, it’s much cherished in many parts of Asia.
Starfruit has a tart, sour taste with a surface that I guess is closest to that of mild grapes. They are craving for garnishing fruit salads, refreshments, confections and more but troublesome to find as fresh and tasty as they are in some parts of Asia.
Originating on Indonesian islands, the purple-colored crust of the fruit of the mangosteen tree covers a sweet, tangy white fibrous fruit that looks a little like citrus fruits. Opened with a knife, we eat the white fruit inside; though also canned and dried.
This small, golf-ball-sized, red & yellow fruit has juicy seeds that you can pick up out with a spoon. Passion fruit is native to South America, but it’s now cultivated around the world.